Characteristics: processed in the same way as pork meats -- with the difference that wild boar meats, lacking so much fat, tend to dry out more quickly, giving a drier and more strongly-flavoured product.
In order to combine the meat more easily and to give a more delicate flavour, 40% pork meat is added to the salami and sausages.
Ham, loin, sausages and salami are the typical products made from wild boar and are greatly sought after.
Wild boar salami and cold meats have become a great delicacy and are to be found in all the best Tuscan restaurants.
Best accompanied with full-boded red wines such as Brunello and Rosso di Montalcino and Morellino di Scansano.